Red Meat Allergy Friendly Gluten Free Cranberry Almond Kale Salad
Total time30 min
Prep time15 min
Cook time5 min
4.8(9)
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Learn more →Ingredients
4 servings
For the salad
- 1 bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- ½ tsp kosher salt
- ¾ cup sliced almonds
- ½ cup dried cranberries
- ¼ cup crumbled feta cheese (optional)
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup extra virgin olive oil
Instructions
- 1
Place the torn kale in a large mixing bowl and sprinkle with 1/2 tsp kosher salt. Using clean hands, massage the kale firmly for 1–2 minutes until the leaves darken, soften noticeably, and reduce in volume by about a third.
- 2
Heat a large dry skillet over medium heat. Add the sliced almonds and toast, stirring frequently, for 3–4 minutes until golden and fragrant. Transfer immediately to a plate to cool.
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